By EdsGirlAngie on March 31, 2005
Photo by IngridH
Photo by IngridH
"Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better."
Serving Size: 1 (576 g)
Servings Per Recipe: 2
"This is the first time I have cooked rabbit, and it turned out very well. The meat was tender, and the liquid had lots of flavor. I added some chervil and tarragon, as well as some chanterelle mushrooms and artichoke hearts for extra vegetables. Overall, a nice, easy dish that tastes good on a cold, wet evening. This would also be very good with chicken thighs."
"Awesome stuff! Added some extra wine/beef stock, tossed in carrots and mushrooms too and came out with a very tasty stew."
"This was excellent - rabbit was tender, sauce was tasty. I used 2 fryer rabbits, cut-up. I also put some quartered potatoes on top, but they needed a little extra microwaving after an hour."
"Tasty recipe. I used a bit more broth and wine and also included some button mushrooms (~1.5 cups), which added a pleasant texture."
"Very, very good! However, I cooked a wild rabbit caught this morning, so I simmered for about 2 hours, as wild bunnies tend to be a little tougher than domestic ones. At the very end of cooking, I also added some sauted mushrooms and about 2 T. of heavy cream and threw the bacon back in the pot. A keeper recipe for yummy rabbit. Served over hot buttered noodles."
"This smelled wonderful while cooking! The sauce was excellent even though I didn't use the wine. (Used extra broth instead) I'll definitely keep the sauce in mind when I make another stew. The rabbit portion of the recipe wasn't my favorite, but that wasn't the recipe's fault. I didn't know what to do with the rabbit in our freezer, and this was a great way to use it. Thanks for posting!"
"I used this recipe to create the broth for my own stew. As beef broth tends to lack a true savory heartiness, I switched it for chicken broth and let it simmer with the rabbit bones, fresh spices and wine for an hour or so before. The wine was what made this recipe so wonderful, it really gave the stew a full bodied kick! I highly recommend fresh spices as well as a little sage. I threw that in and my broth just smelled divine. This recipe is perfect as a foundation for your own stew, add a little extra of what suits your taste voila!"
"I lost my french grandma's recipe for rabbit stew. This is about as close as you can get. It was delicious. Thank you !!"